The big basket of Wishetwurra Farm tomatoes turns into a lightweight gallon bag of dry slices once the dehydrator is done with them.
What ten pounds of tomatoes looks like after a trip to the dehydrator.
I found a dried-tomatoes pesto recipe online. Maybe you’d like to try it?
1 cup, (4 ounces) sun-dried tomatoes
1/4 cup pignoli (pine-nuts), lightly toasted
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 tablespoon capers, drained
1 ½ teaspoons Dijon mustard
1 teaspoon dried oregano
1 garlic clove, pressed through a garlic press
1/2 cup olive oil
Salt and freshly ground black pepper
1. Place the tomatoes in a medium bowl and cover with very hot tap water. Let stand until the tomatoes soften, 30 to 60 minutes, depending on the tomatoes. Drain well and pat dry with paper towels.
2. Combine the tomatoes, pignoli, tomato paste, lemon juice, capers, mustard, oregano, and garlic in a food processor fitted with the blade attachment. Pulse until the ingredients are coarsely chopped. With the machine running, add the oil through the feed tube, and then add ¼ cup water. If necessary, add more water to get the desired consistency.
3. Season carefully with salt and pepper. Cover and refrigerate until you are ready to use. (The pesto can be made up to 5 days ahead, stored in an airtight container.)
(Thanks to Sarabeth, the “Goddess of Bakedom”, for the recipe. I serendipitously discovered her online. You will find her entire post about this pesto at: http://goddessofbakedom.com/sb/sarabeth/2011/03/sun-dried-tomato-pesto.html )
Wishetwurra Farm dried tomatoes are intense red when newly dried.
And they’re like a stained glass window when the sun shines through them.